Haleem Recommended Product: BLACK+DECKER WiFi Slow Cooker. Prep Time: 20 min Cook Time: 10 hr Ready In: 10 hr 20 min Serves: 6 Ingredients: 2 Bay Leaves 1/2 Cup (1 Stick) Butter 2 Lbs Chicken Breast, Cubed 2 Cups Chicken Broth 1/2 Cup Cilantro, Chopped 1 Cinnamon Stick 1/2 tsp Ground Cloves 6 Tbsp Cumin Seed Fried Onions for topping 1 Tbsp Minced Garlic 1 Tbsp Garlic Paste 1 (2") Piece of Ginger, grated 1 Tbsp ginger Paste 1/2 tsp Gram Masala 1 tsp Green Chili Paste 5 Slit Green Chilis 1.5 Lbs Haleem Wheat, rinsed 1/2 Cup Mint Leaves, Chopped 1 Onion, Sliced 1/2 tsp Ground Peppercorns Salt to taste 2 Cups Water Directions: Place the first seven ingredients (through water) into the slow cooker. Place the lid on the slow cooker and let soak overnight. Add the cinnamon stick, bay leaves and slit green chilies and stir to combine. Placed the lid on the slow cooker and cook for 1 hour on high. Meanwhile, in a saucepan, melt the butter over medium heat. Add the cumin seed and cook until browned. Add the onions and continue to sauté until tender. Add to the slow cooker. Add the chicken, green chili paste, ginger paste, garlic paste and salt to taste. Stir to combine. Place the lid on the slow cooker and cook for 6-8 hours on low. When chicken is cooked through, remove the cinnamon stick and bay leaves. Add the gram masala, ¾ of the chopped mint, ¾ of the chopped cilantro and stir to combine. Place the lid back on the slow cooker and cook for an additional hour on low. If the mixture seems too thick, add additional water as needed. Garnish with the remaining mint, cilantro and fried onions.